Valentine’s Day Cake Pops

The best treat for a lovely day


Photo by M. Beyer

Ready to eat, cake pops are great for any occasion!

Matthew Beyer, Co-Editor-in-Chief/Centerspread/Columns Editor

Valentine’s Day is one of the loveliest holidays and a great way to spend part of the day is by baking. This February, I decided to make a Valentine’s Day-themed cake pop.

The Red Velvet Cake pop checks all the boxes for what a dessert should be – it is chocolatey, moist, smooth and the addition of cream cheese frosting brings the treat all together. To begin, you will need a 13×9-inch pan.  After making the cake mix, you will pour it into the pan and bake it as the directions on the box say. After the cake is taken out of the oven, let it sit until it is completely cool. After cooled, add a cup of cream cheese frosting, mix it with the cake, and form balls. After the balls are made, begin melting chocolate and dip a cake-pop stick into the white chocolate and then into the ball. After this step is finished for all the cake pops, you will need to let them sit in the refrigerator until the white chocolate on the stick stays on the cake ball. Then dip the cake pop into the white chocolate and add sprinkles. Finally, finish this step and let the white chocolate dry.

Red Velvet Cake Pops are a great treat and a special way to celebrate Valentine’s Day with anyone.



1 box Betty Crocker™ Super Moist™ white cake mix

Water, vegetable oil and egg whites called for on cake mix box

1 bottle (1 oz) red food color

2 tablespoons unsweetened baking cocoa

1 cup Betty Crocker™ Rich & Creamy cream cheese frosting (from 1-lb container)

1package (24 oz) vanilla-flavored candy coating (almond bark)

2 tablespoons shortening

46 paper lollipop sticks

Red sparkling sugar


  1. Heat oven to 350°F. Spray 13×9-inch pan with cooking spray. In large bowl, beat cake mix, water, oil, egg whites, food color and cocoa with electric mixer on medium speed for two minutes. Pour into pan.
  2. Bake and cool as directed on box for 13×9-inch pan. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1 1/2-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
  3. In microwavable bowl, microwave candy coating and shortening uncovered on medium (50%) 2 minutes, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted coating and insert stick into 1 cake ball no more than halfway. Repeat. Return cake pops to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip each cake ball into melted coating to cover; tap off excess. Poke opposite end of stick into foam block. Sprinkle with red sugar. Let stand until set.